American 15 min

Pesto Chicken Flatbread

Name: Pesto Chicken Flatbread
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 large naan breads or flatbreads; 1½ cups cooked chicken breast, shredded; ½ cup basil pesto (store-bought or homemade); 1 cup fresh mozzarella, sliced; 1 cup cherry tomatoes, halved; ¼ red onion, very thinly sliced; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh basil leaves for garnish; Balsamic glaze for drizzling; ¼ cup Parmesan, freshly shaved

quickhealthy

Ingredientsfor 2

420

Cal

30g

Protein

34g

Carbs

18g

Fat

12 large naan breads or flatbreads
21½ cups cooked chicken breast, shredded
3½ cup basil pesto (store-bought or homemade)
41 cup fresh mozzarella, sliced
51 cup cherry tomatoes, halved
6¼ red onion, very thinly sliced
72 tablespoons olive oil
8Salt and black pepper to taste
9Fresh basil leaves for garnish
10Balsamic glaze for drizzling
11¼ cup Parmesan, freshly shaved

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Instructions

1
Preheat oven to 450°F. Place flatbreads directly on the oven rack (or on a preheated baking stone/inverted baking sheet) for a crispy bottom. Brush each flatbread with olive oil, then spread a generous layer of basil pesto over the surface, leaving a ½-inch border.
2
Arrange mozzarella slices over the pesto. Scatter shredded chicken, cherry tomatoes, and red onion over the cheese. Season with salt and pepper.
3
Bake at 450°F for 10–13 minutes until the edges of the flatbread are crispy and charred in spots, the cheese is fully melted and bubbling, and the tomatoes have collapsed and begun to caramelize. Top with fresh basil, shaved Parmesan, and a generous drizzle of balsamic glaze. Slice and serve immediately.